Macaroni and cheese soup Recipe

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Macaroni and cheese soup

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Cheese, Cheese & Eggs, Pastas & Noodles, Soups & Stews, Vegetables

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Ingredients:

Procedures:

1	Cook macaroni per package directions, omitting salt; drain.
2	Rinse in cold water; drain and set aside.
3	melt butter in a large skillet over medium-high heat; add carrots, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender.
4	Remove vegetable mixture from heat; set aside.
5	combine milk and cheese in a heavy dutch oven, and cook over medium heat, stirring often, until cheese melts.
6	Stir in the bouillon granules and pepper.
7	combine cornstarch and water, stirring well; stir into the milk mixture.
8	Cook over medium heat, stirring constantly, until mixture thickens and come to a boil.
9	Boil 1 minute, stirring constantly.
10	stir in macaroni, vegetable mixture, corn, peas; and cook over low heat, stirring constantly, until thoroughly heated.
11	recipe by: w.n.
12	Cottrell ii published in southern living oct.
13	95